Chicken saltimbocca

serves 6
ingredients
3 skinless chicken breast fillets,
halved lengthways
6 thin slices boiled ham
6 slices Emmenthal cheese
1 tomato, thinly sliced
1 teaspoon crushed dried sage
75g/3oz fine dried breadcrumbs
2 tablespoons freshly grated
Parmesan cheese
2 tablespoons chopped fresh
flat-leaf parsley
50g/2oz butter, melted
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Put the chicken fillets, bottom side
up, between two pieces of cling
film. Working out from the centre,
pound each piece lightly with a
meat mallet. Remove the cling film.
Put a ham slice, a cheese slice and
a few tomato slices on each piece.
• Sprinkle each fillet lightly with the
sage, and roll up Swiss-roll style.
Press to seal well.
• Combine the breadcrumbs,
Parmesan and parsley. Dip the
chicken in the butter, then roll in
the breadcrumbs. Bake in a lightly
oiled dish for 40–45 minutes.